Ninja Creami Protein Ice Cream Recipe
This Ninja Creami Protein Ice Cream is actually good for you and flexible. You can keep it plant-based, skip the pudding mix if that’s not your thing, or just use it as a simple way to add more protein to your diet.
Servings: 1
Calories: 237.3kcal
Equipment
Ingredients
Base liquid: Pick one
- 240 milliliters Dairy milk (whole, low-fat, or skim)
- 240 milliliters Fairlife or other high-protein milk
- 240 milliliters Plant based milk cashew, soy or barista style oat work best
For creaminess add one or two of the following:
- ½ a ripe banana (50grams)
- 5 grams sugar-free pudding mix
- ⅛ teaspoon xanthan or guar gum helps with that soft-serve texture
For extra protein add one or more of the following:
- 20 grams protein powder casein or a whey-casein blend works best
- 60 grams low-fat cottage blend well so it’s smooth
- 60 grams Greek yogurt
- A few drops of vanilla extract or other flavouring
Optional pre-freeze flavor boosters:
- 1 teaspoon Sweetener to taste e.g., stevia, honey, maple syrup
- A dash of cinnamon or cocoa powder
- Berries or frozen fruit
- pinch of salt to enhance flavor
After-freeze mix ins (added at the end)
- ½ chopped protein bar
- 10 grams peanut butter or almond butter
- 1 tablespoon Chocolate chips
- 1-2 tablespoon cereal, pretzels etc.
Instructions
- Blend your base. Using a blender or milk frother combine your milk of choice, protein powder, and creaminess booster. If you're using Greek yogurt or cottage cheese, make sure to use a blender to avoid any lumps. Add your flavor extras in at this stage too.
- Freeze for 24 hours. If short on time freezing for 12 hours will work too but the texture may not be as good. Freeze with the lid off to avoid the annoying “dome” that often forms.
- Soften slightly before spinning to help it blend smoothly and avoid icy edges. I usually just let it sit at room temperature for 5–10 minutes or run the container under warm water for about 30–60 seconds until the sides start to loosen. Another option is to pop it in the microwave for 10-20 seconds or add to a warm water bath.
- Spin it. Place the container into your Ninja Creami machine and run the Lite Ice Cream cycle. Check the texture. If it looks powdery or crumbly, add a splash of milk and give it another re-spin. If needed, spin it a second time. I’d avoid going beyond two re-spins — if it's still not working, something might be off with the base.
- Add mix-ins. Make a hole in the center of the ice cream, add your chopped protein bar and peanut butter (or whatever mix-ins you're using), and run the mix-in cycle. Or simply mix them in by hand!
- Serve and enjoy! I recommend eating it all straight away. You can freeze leftovers and re-spin later but the consistency is never as good as the initial creation.
Notes
I highly recommend reading the ingredient notes section of this blog post — choosing the right ingredients will ultimately make or break this recipe. It’s the little tweaks that take it from icy and bland to creamy and genuinely delicious!
For the Nutrition Analysis I used:
Base:
- 240mls low-fat (2%) milk
- 50g of a banana
- 20g protein powder
- 10g peanut butter
- ½ barbells protein bar chopped
Nutrition
Calories: 237.3kcal | Carbohydrates: 23g | Protein: 26g | Fat: 4.7g | Saturated Fat: 2.7g | Fiber: 1g | Sugar: 19.6g | Calcium: 717mg | Iron: 0.1mg
